I just love my Vitamix. In addition to perfectly smooth kale smoothies, it makes terrific nut butters and whole-wheat flour the likes of which you’ve never tasted before. Seriously, if you’ve never made your own whole wheat flour (by grinding up whole wheat berries), you’re missing out on something spectacular. This blender also has a clean cycle that’s able to remove dried-on chia seeds.

I’m trying lots of new recipes and cooking methods which means I’m using lots of cookbooks (such as Air Fryer Perfection). I love having a good cookbook stand to hold the book upright for easy reading while protecting it from splatters.

I’m chopping a lot more vegetables every day, so having a sharp knife is key. I own lots of impressive knife sharpening tools including a massive three-sided wet stone and a belt grinder, but I rely on a small, handheld knife sharpener from Chef'sChoice for daily use because it’s stored in the same drawer as the knives, and it takes less than a minute to use.

It took some convincing, but after trying some of the recipes in our cookbook Air Fryer Perfection, I’m now an air fryer believer. I don’t think of it as a healthier alternative to deep frying, but rather as a fast, little convection oven with a timer. And unlike my oven, it heats up within seconds. It’s perfect for roasting all types of vegetables, including cauliflower, broccoli, potatoes, and Brussels sprouts.

These glasses are silly large and don’t even fit in the top rack of the dishwasher, but they’re perfect for large smoothies or massive glasses of water. I use ones by Luminarc, and so far, they’ve withstood constant usage without any chips or dings. They’re the first glasses my husband Ian and I reach for when we open the cabinet.

I like using OXO Good Grips glass storage containers for cooked food because they allow you to see what’s in them without removing the lid, and I find that they last longer than plastic containers. I’m now in the habit of cooking extra vegetables, chicken, and quinoa so that they are on hand for a quick meal.

I now eat a lot of eggs because they are a good, quick source of protein and they go with anything. I often put them over leftover vegetables and drizzle with hot sauce for breakfast. And if you cook lots of eggs, you need a good nonstick skillet. Our winner, by OXO, is my all-time favorite because it’s well balanced, it has a solid handle, and it has withstood some serious abuse in my kitchen. (I’m not gentle on cookware.)

What kitchen tools do you rely on to help you cook the foods you love? Let us know in the comments. And for more on equipment we love, check out these articles:

• I test kitchen equipment for a living. Here’s what’s going on my wedding registry.
• A Comprehensive List of the Very Best Cooking Items for Kids
• Dutch Oven Shopping Guide
• All of the Cooking Equipment Julia Collin Davison Purchased in 2018
• How a Smart Cook Sets Up a Tiny Kitchen